Butternut Squash Lasagna

Skippy [BW]'s Note:

The noodles and the squash work perfectly together and make a great combo.

• Total Time: 1 hrs
• Prep Time: 0 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 (12 ounce) packagesfrozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash
• 1 ½ teaspoons salt
• ½ teaspoon dried rubbed sage
• ½ teaspoon ground black pepper
• 15 ounces part-skim ricotta cheese
• ½ cup parmesan cheese
• ½ cup grated cheese
• 8 short no-boil lasagna noodles (about 7x4 inches)

Directions:

1. Preheat oven to 400°F.
2. Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
3. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
4. Coat 8x8-inch baking dish with cooking spray.
5. Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
6. Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
7. Cover with foil. Bake 45 minutes.
8. Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.

Reviews

[closet chef in ma]

What a great change from your regular tomato based lasagna. I used fresh butternut squash I baked in the oven and then mixed in with the other ingredients. Hubby and I fought over the last piece. Will definately make again. Thanks for an AWESOME recipe.